It’s easy to guess that a dessert called “foam” will be something airy, tender, and creamy. Most often, egg whites or special jelly are used to prepare mousses, but there are also recipes for mousse with semolina: from cranberries, raspberries, strawberries and other berries - there are a lot of options. The cooking technology is quite simple, so even a novice housewife or a man who wants to please his lady can cope with the task. Not everyone likes semolina porridge, but hardly anyone will refuse a delicious mousse. And this despite the fact that this dish is still the same porridge, only very, very tasty.
Selecting Additional Ingredients
If you want the mousse to be thicker, it is recommended to use jelly or semolina. For those who like lighter, airier desserts, we recommend using egg whites. To make the mousse richer, use heavy cream.
List of required ingredients:
- 3 tablespoons semolina;
- 260 g fresh cranberries;
- 2 teaspoons honey;
- 160 g sugar (can be replaced with powdered sugar in the same amount);
- 2 glasses of mineral water.
How to make cranberry mousse
Squeeze the thawed and washed berries for juice. You can use a regular spoon, masher or blender for this purpose. Transfer the berry mass to a fine sieve or cheesecloth and squeeze out the juice. We put it in the refrigerator. We don’t throw away the juice from the berries; we will use it to make semolina porridge. Pour boiling water over the squeeze and place the pan on the fire. After the mixture boils, reduce the heat and cook for 5 minutes. Strain the resulting broth again and add honey to it. Stir and let the honey dissolve completely. Now add the specified amount of sugar and make syrup. After boiling, add semolina little by little. It is very important that there are no lumps. Cook the porridge for about 15 minutes.
Remove the pan from the heat. We arm ourselves with a blender. Beat the mixture, gradually adding cranberry juice. To prevent the mousse from becoming too watery, do not beat for too long. We spread the resulting mixture into the prepared container and put it in the refrigerator to harden.
Berry mousse with tropical fruits
A dessert where fragrant strawberries are complemented by equally fragrant mango and lime. In the store, mangoes are often sold completely green. The dish requires soft ripe fruit.
List of ingredients:
- Ripe and soft mango – 1 pc.
- Peeled strawberries – 200 g.
- Lime – 2 pcs.
- Coconut milk – 400 ml.
- White milk chocolate – 1 bar.
- Yolk – 3 pcs.
- Cream 20% fat – 250 ml.
- Sugar – 100 g.
Cooking method:
- Soak gelatin in slightly warmed coconut milk. Strain.
- Pour milk into an enamel pan, add chopped mango and strawberries. Mix with a blender.
- Heat the mixture a little over the fire. After a couple of minutes, remove from heat and cool completely.
- It’s good to roll the limes on the table so that the capsules inside burst and the fruit becomes juicier. Squeeze the juice out of them and add to milk. Add sugar there.
- Knead thoroughly and place into portioned bowls up to half the volume.
- Dissolve the white chocolate bar in a water bath. Grind the yolks with a small amount of sugar and mix into the slightly cooled chocolate mixture.
- Whip ice cream and combine with chocolate and yolks.
- Pour the prepared chocolate mousse onto the frozen berry base.
- Also let it set in the refrigerator, decorate to your liking and serve.
Protein
The next option for preparing cranberry mousse is using whipped egg whites. The result is a dessert with a very light consistency. Only in this case the dish will not be frozen or cooled, but baked in the oven.
Required Products:
Recipe Berry-yogurt mousse. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Berry-yogurt mousse”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 65.7 kcal | 1684 kcal | 3.9% | 5.9% | 2563 g |
| Squirrels | 4.3 g | 76 g | 5.7% | 8.7% | 1767 |
| Fats | 1.8 g | 56 g | 3.2% | 4.9% | 3111 g |
| Carbohydrates | 7.4 g | 219 g | 3.4% | 5.2% | 2959 g |
| Organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 1.9 g | 20 g | 9.5% | 14.5% | 1053 g |
| Water | 83.5 g | 2273 g | 3.7% | 5.6% | 2722 g |
| Ash | 0.296 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 17.2 mcg | 900 mcg | 1.9% | 2.9% | 5233 g |
| beta carotene | 0.104 mg | 5 mg | 2.1% | 3.2% | 4808 g |
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.1% | 15000 g |
| Vitamin B2, riboflavin | 0.026 mg | 1.8 mg | 1.4% | 2.1% | 6923 g |
| Vitamin B4, choline | 6.41 mg | 500 mg | 1.3% | 2% | 7800 g |
| Vitamin B5, pantothenic | 0.104 mg | 5 mg | 2.1% | 3.2% | 4808 g |
| Vitamin B6, pyridoxine | 0.036 mg | 2 mg | 1.8% | 2.7% | 5556 g |
| Vitamin B9, folates | 3.125 mcg | 400 mcg | 0.8% | 1.2% | 12800 g |
| Vitamin C, ascorbic acid | 13.02 mg | 90 mg | 14.5% | 22.1% | 691 g |
| Vitamin E, alpha tocopherol, TE | 0.313 mg | 15 mg | 2.1% | 3.2% | 4792 g |
| Vitamin H, biotin | 0.99 mcg | 50 mcg | 2% | 3% | 5051 g |
| Vitamin K, phylloquinone | 4.1 mcg | 120 mcg | 3.4% | 5.2% | 2927 g |
| Vitamin RR, NE | 0.6661 mg | 20 mg | 3.3% | 5% | 3003 g |
| Niacin | 0.313 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 116.69 mg | 2500 mg | 4.7% | 7.2% | 2142 g |
| Calcium, Ca | 35.42 mg | 1000 mg | 3.5% | 5.3% | 2823 g |
| Silicon, Si | 20.313 mg | 30 mg | 67.7% | 103% | 148 g |
| Magnesium, Mg | 13.13 mg | 400 mg | 3.3% | 5% | 3046 g |
| Sodium, Na | 5.44 mg | 1300 mg | 0.4% | 0.6% | 23897 g |
| Sera, S | 8.33 mg | 1000 mg | 0.8% | 1.2% | 12005 g |
| Phosphorus, Ph | 25.5 mg | 800 mg | 3.2% | 4.9% | 3137 g |
| Chlorine, Cl | 10.94 mg | 2300 mg | 0.5% | 0.8% | 21024 g |
| Microelements | |||||
| Aluminium, Al | 104.2 mcg | ~ | |||
| Bor, B | 104.2 mcg | ~ | |||
| Vanadium, V | 1.15 mcg | ~ | |||
| Iron, Fe | 0.667 mg | 18 mg | 3.7% | 5.6% | 2699 g |
| Yod, I | 0.16 mcg | 150 mcg | 0.1% | 0.2% | 93750 g |
| Cobalt, Co | 1.042 mcg | 10 mcg | 10.4% | 15.8% | 960 g |
| Lithium, Li | 1.563 mcg | ~ | |||
| Manganese, Mn | 0.1115 mg | 2 mg | 5.6% | 8.5% | 1794 g |
| Copper, Cu | 121.25 mcg | 1000 mcg | 12.1% | 18.4% | 825 g |
| Molybdenum, Mo | 7.813 mcg | 70 mcg | 11.2% | 17% | 896 g |
| Nickel, Ni | 2.292 mcg | ~ | |||
| Rubidium, Rb | 4.2 mcg | ~ | |||
| Selenium, Se | 0.104 mcg | 55 mcg | 0.2% | 0.3% | 52885 g |
| Strontium, Sr | 2.19 mcg | ~ | |||
| Fluorine, F | 1.56 mcg | 4000 mcg | 256410 g | ||
| Chromium, Cr | 0.42 mcg | 50 mcg | 0.8% | 1.2% | 11905 g |
| Zinc, Zn | 0.1042 mg | 12 mg | 0.9% | 1.4% | 11516 g |
| Zirconium, Zr | 1.67 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.015 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.3 g | max 100 g | |||
| Glucose (dextrose) | 2.031 g | ~ | |||
| Sucrose | 0.26 g | ~ | |||
| Fructose | 2.031 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.15 g | ~ | |||
| Valin | 0.04 g | ~ | |||
| Histidine* | 0.025 g | ~ | |||
| Isoleucine | 0.026 g | ~ | |||
| Leucine | 0.055 g | ~ | |||
| Lysine | 0.085 g | ~ | |||
| Methionine | 0.003 g | ~ | |||
| Methionine + Cysteine | 0.003 g | ~ | |||
| Threonine | 0.029 g | ~ | |||
| Phenylalanine | 0.035 g | ~ | |||
| Phenylalanine+Tyrosine | 0.042 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.144 g | ~ | |||
| Aspartic acid | 0.093 g | ~ | |||
| Glycine | 0.421 g | ~ | |||
| Glutamic acid | 0.2 g | ~ | |||
| Proline | 0.305 g | ~ | |||
| Serin | 0.056 g | ~ | |||
| Tyrosine | 0.006 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 16.9% | |
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 3.2% |
The energy value of Berry-yogurt mousse is 65.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
How to cook
When preparing cranberry mousse with semolina according to the previous recipe, the process began with processing the berries. In this case, we begin the work by preparing the protein mass. Break the chicken eggs into a separate bowl. Using a plastic bottle or other available means, separate the whites.
Beat the whites for 6-7 minutes, gradually adding lemon juice and powdered sugar. As in previous recipes, put the berry juice in the refrigerator. Add the mixture to the whites and continue beating for another 5 minutes. Then carefully add cranberry juice. Mix the future cranberry mousse well with a spatula. Preheat the oven to 110 degrees. Place the mixture into prepared pans and bake for 15 minutes. Watch the time carefully. Don't overcook the dessert. A crispy crust will indicate the readiness of the mousse. It is important that the dish remains light and airy inside.
With cream
So, we have already learned how to prepare semolina and cranberry mousse, a dessert with cranberry juice and whipped egg whites, now we move on to the recipe with cream. This cooking option is very popular in many French restaurants. However, it is not suitable for those who adhere to proper nutrition and count calories. The mousse turns out to be quite rich and satisfying.
What ingredients will be needed:
Recipe
Pour gelatin with water, stir well, leave it to swell for a while. When it reaches the desired consistency, add heavy cream and mix. We do the same with the berries as in previous cases: defrost them and squeeze out the juice. Mix the squeeze with gelatin and cream. Transfer the mixture to a blender bowl and beat thoroughly for 10-12 minutes. As soon as it starts to thicken and becomes more airy and foamy, put it into molds. Refrigerate the cranberry mousse.
Step-by-step recipe with photos and videos
Berry mousse is a healthy and tasty low-calorie dessert that the whole family will love and won’t cause any trouble in the kitchen. Prepared with the addition of gelatin, from fresh or frozen berries, the mousse has a rich natural berry taste and aroma, and is bright and colorful in appearance.
By its nature, berry mousse made with gelatin is very close to jelly. The mousse is also extremely easy to prepare and consists of four basic components. The difference between these two desserts lies in the cooking method itself. If after mixing the jelly components we simply leave them to harden, then to prepare the mousse we will first beat the exact same components to a fluffy foam. Beating the mixture of berries and gelatin with a mixer allows you to give the dessert an airy, light, cloud-like, porous texture and a very appetizing taste. It would seem like a small change, but it turns out to be a new, unusual dessert! Try it!
To prepare berry mousse with gelatin you will need the following ingredients.
Thaw frozen berries or wash, dry and sort fresh ones, separating the stems and leaves. This recipe uses a mixture of frozen red and black currants, with the addition of a few pinches of raspberries and blackberries.
Dissolve gelatin in hot water and cool to room temperature.
Grind the berries to a puree (using a pestle or blender). Then rub the puree through a sieve, removing the seeds and large pieces of peel.
Place the resulting berry mass in a deep container. Add vanilla and sugar and beat for 3-4 minutes until sugar dissolves.
Continuing to beat the mixture, pour in the melted gelatin in a thin stream.
Beat the mixture for another 10-12 minutes until it has doubled in volume and lightened in color.
Distribute the mixture among bowls or glasses and cool completely, placing in the refrigerator for 3-4 hours. As it cools, the dessert will harden, but will retain its fluffiness and airy texture.
The berry mousse is ready. Store dessert in the refrigerator and serve chilled.
Secrets and useful tips for making cranberry mousse
Frozen berry mousse
Mousse is an interesting dessert, the highlight of which is its peculiar, slightly unusual foamy consistency. It cooks quickly and is also a little unusual for a fruit dish. Let's just say: this is a funny airy berry-semolina porridge))
Frozen berry mousse, photo from 2.bp.blogspot.com
Children will really like this fruit mousse. And even those kids who don’t like semolina porridge will certainly not refuse such “semolina”.
You will need
- Frozen berries (any) - 1 cup
- Semolina - 2-2.5 tbsp. spoons
- Sugar - 4 tbsp. spoons
- Water - 0.5 l
- For decoration - cream, candied fruits or mint leaves
How to cook
- Defrost the berries. Drain off the released juice (you can pour it over the finished mousse). Grind the remaining berries into a puree, add hot water, add semolina in a thin stream while stirring, bring to a boil and cook for 7-8 minutes. Add berry juice to the prepared fruit porridge and cool.
- Beat the cooled mixture until it forms a thick foam (it will approximately double in volume). Pour the prepared mousse into prepared bowls, glasses or wine glasses and place in the refrigerator for an hour.
- Before serving, decorate the dessert with whipped cream, berries, mint leaves, and candied fruits.
And finally, a video recipe for a delicious pie with frozen red currants from Alina Kolomoets.
And a few more original desserts from our housewives:
- Cherry pie with crispy corn flake crust
- Berry cobbler with puff pastry
- Pie with viburnum
- Berry pies in a slow cooker are good
Tyrolean pie, photo by Oleg Kulagin/CFA Burda
It’s snowing outside, white and cold. And it’s time to dilute the white colors of winter with bright drops of berries that were honestly waiting in the wings in the frosty darkness of refrigerators. A small handful of raspberries or strawberries scattered on the surface of the cottage cheese will brighten the saddest morning, awakening memories of the sunny days of the past summer. And your imagination will definitely tell you a new use for frozen vitamins... and our advice)
